Description
A comforting Tex-Mex dish combining chicken, peppers, onions, and pasta in a creamy cheese sauce, baked to bubbly perfection. A modern fusion of fajitas and a cheese pasta bake with bold, zesty flavors.
Ingredients
1 lb boneless, skinless chicken breasts, diced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 large onion, sliced
8 oz fettuccine pasta
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 cup evaporated milk
1/2 cup sour cream
2 tbsp butter
2 cloves garlic, minced
1 tbsp chili powder
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
1/4 cup chopped fresh cilantro (optional garnish)
1 tsp lime juice
Instructions
Preheat oven to 375°F (190°C)
Boil pasta according to package instructions until al dente
Meanwhile, heat oil in a large skillet. Cook chicken until browned and cooked through
Add peppers and onions. Sauté until tender
Add garlic, chili powder, cumin, paprika, salt, and pepper. Cook 3-4 minutes
Add evaporated milk and sour cream. Simmer 5 minutes
Stir in cooked pasta
Mix in all cheeses until melted and sauce is creamy
Transfer to a greased 9×13-inch baking dish
Bake 20-25 minutes until golden and bubbly
Let rest 5 minutes before serving
Notes
For a saucier dish, use more evaporated milk
Add chopped cilantro and a drizzle of lime juice before serving
Leftovers keep well in the fridge for 3-4 days
Can substitute broccoli or zucchini for 1 pepper
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 3g
- Sodium: 850mg
- Fat: 30g
- Saturated Fat: 14g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 150mg